Stephan Gillaners
S.K.Y. | Chicago | April 2018
FEATURED DISHES
Japanese Caesar Salad, Baby Gem Lettuce, Shiitake-Ginger Dressing, Avocado, Radish, Bottarga, Roasted Nori, and Bubu Arare
Gulf Shrimp Ceviche: Blood Orange-Habanero Broth, Herb Tea, Avocado, Pepitas, Cilantro, Olive Oil, and Corn Cracklins
Lobster Dumpling: Yuzu Kosho “Jade” Butter, Herb Oil
Crackling Short Rib, Smoked Gochujang Glaze, Succotash, Basil Butter, and Lemon Vinaigrette
Honey and Rare Tea: Angel Food Cake, Honeycomb, Creamed Honey Gelato, White Chocolate, Acacia Honey, and Deep Chamomile Honey
Photography by Alexa Bendek
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